Ingredients
6 cups plums, halved and pitted
1/3 cup quick-cooking tapioca
1-1/2 cup sugar
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground allspice
pastry for a one-crust pie

Directions
Combine plums, tapioca, sugar, salt, cinnamon and allspice. Turn into a 1-1/2 quart baking dish. Allow to stand for 20 minutes.

Heat oven to 425 degrees.

Prepare pastry and roll out to fit top of baking dish. Cut vents to allow steam to escape during baking. Fit over top of the plum mixture and flute edge.

Bake at 425 degrees for 40 to 50 minutes or until crust is nicely browned and bubbles of juice have come through the slits.

For a sugary crust, brush with milk and sprinkle with sugar before baking.